Pumpkin Walnut Sage Risotto


Classic risotto is flavored with pumpkin and a fresh sage and walnut pesto.

Total Time
30 Mins
Serving Size
1 cup

Total Time

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins


530 cal
Total Fat
32 g
Saturated Fat
6 g
Polyunsaturated Fat
10.47 g
Monounsaturated Fat
13.22 g
15 mg
760 mg
51 g
Dietary Fiber
6 g
13 g



  • 1⁄4 cup olive oil

  • 1/2 large yellow onion, finely diced

  • 1-1/2 cups Arborio rice

  • 6 cups vegetable stock

  • 1 cup pumpkin puree

  • 1/4 cup grated pecorino cheese

  • Kosher salt and black pepper to taste


  • 2 cloves fresh garlic

  • 1 cup walnut pieces

  • 1/2 cup fresh sage leaves

  • 1/2 cup grated pecorino cheese

  • 2 tablespoons olive oil

  • Kosher salt to taste


  1. In a medium pot, heat the vegetable stock over medium-low heat.

  2. In a large heavy pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes or until soft.

  3. Add the rice and cook, stirring often, for 2 to 3 minutes until the rice is translucent except for a white center.

  4. Start adding the hot stock 1 cup at a time, stirring frequently. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes. Stir in pumpkin and 1/4 cup cheese.

  5. While the risotto is cooking, prepare the pesto. In the bowl of a food processor, combine the garlic and walnuts and pulse until minced. Then add the sage, cheese and olive oil and pulse until it is a coarse pesto forms. Season to taste with salt.

  6. In the final few minutes, add 1/2 cup of the walnut sage pesto to the risotto, stirring until well incorporated. Season with kosher salt and black pepper and serve immediately. Garnish with remaining pesto, extra Pecorino and fresh sage if desired.